Thattai is a popular deep-fried snack made during the festival like Diwali or Krishna Jayanthi. My native is Salem. Thattai and murukku is very popular here. I have posted so many varieties of murukku in my blog.
But haven’t tried or posted any thattai recipe till now. I saw thattai posted by Mullai, her photos were so catchy I could not stop trying my hands on her recipe. To be frank this is my first try and it came out so crisp and delicious. You can find the original recipe written by her in spiceindiaonline. Thank you Mullai everyone at home loved it a lot.
Enjoy the video of coconut thattai. Subscribe for more videos.
Now let us see how to prepare this recipe.
- 1 cup Rice flour Idiyappam flour
- 1 tbsp Roasted gram flour/Pottukadalai Maavu
- 1 tbsp Urad Dal flour
- 1 tsp Chili powder
- 1/4 tsp Asafoetida/hing
- 1 tsp Sesame seed/Ellu
- 1 tbsp Chana dal/kadalai paruppu soaked for 1 hr
- 1 tbsp Coconut grated or finely chopped
- 1 strand Curry Leaves/Karuveppilai finely chopped
- 1.5 tsp Butter at room temperature
- salt to taste
- 2 cups oil to deep fry
- Soak chana dal/kadalai paruppu in water for 1 hour. Drain it completely after 1 hr and set aside.
- In a bowl add rice flour, urad flour, roasted gram flour, salt, chili powder, hing, sesame seeds, soaked and drained chana dal, coconut grated, curry leaves, butter, mix all together and crumble well.
- Add little by little water at a time and make a soft but stiff dough.
- Apply oil over a butter sheet or ziplock bag. Take a small gooseberry size dough, press and flatten it with your fingers as shown in the video. Pierce them with a fork.
- Heat oil in a kadai, add 3-4 thattais at a time and fry on medium-low flame. Do not overcrowd.
- Deep fry thattais until both sides turn golden brown.
- Once done remove it on a kitchen towel to remove excess oil.
- Let it cool completely and store it in an airtight container. You can store it for a fortnight.
- Deep fry thattais on medium-low flame only. It takes time to fry, almost 3-4 mins for each batch.
- Use any good brand rice flour.
- Instead of chana dal, you can add roasted gram or groundnut.
- Gently drop the thattai into oil, or else oil may spill. Use enough oil to deep fry.
- If you feel the dough is getting dry, sprinkle little water and mix it thoroughly.
- Always keep the dough closed with a cloth or lid to prevent it from getting dry.
- If making in large quantities always make it in batches.
Crispy and delicious coconut thattai is ready to relish.
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